Fruitful Squid Salad

Ingredients

• 200 g deep sea shrimp (raw, pre‑peeled)
• 150 g small squid tubes (ready to cook)
• 1 Garlic clove
• 2 tbsp oil (for frying)
• 1 ripe Mango
• 80 g sugar snap peas
• 50 g soy sprouts
• juice of 1 lemon
• 3 tbsp sweet‑spicy chili sauce
• 1 tbsp fish sauce
• 3 tbsp Sesame oil
• 2 tbsp chopped coriander leaves

Instructions

1. 1.

   Slice the squid tubes lengthwise and score the inside in a diamond pattern, then cut into small pieces. Slice along the back of the shrimp to remove the black vein. Thinly slice the garlic. Fry the squid and shrimp with the garlic in hot oil for 1–2 minutes, then set aside. Peel the mango, remove the flesh from the pit, and cut into thin strips. Blanch the sugar snap peas in boiling salted water for 2–3 minutes, shock in cold water, then slice diagonally into thin ribbons. Rinse the soy sprouts and drain both on a sieve.

2. 2.

   Whisk together lemon juice, fish sauce, chili sauce, and oil to make a dressing. Combine all salad ingredients in a bowl and toss with the dressing. Plate the fruity squid salad and sprinkle with coriander before serving.